Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots

The delicate flavor of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack.

Sustainability status

Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised.

Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots

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Servings

4

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Ingredients

• 1 cup small pink shrimp cooked and peeled
• 1/4 cup celery
• 1/4 cup finely chopped green onion
• 1/4 cup finely sliced radish
• 1/4 tsp Dijon mustard
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped chives
• Pinch of salt
• 1/4 tsp freshly ground pepper
• 1 cup sunflower or pea shoots
• 4 butter lettuce leaves
• 4 slices of whole grain bread

Ingredients 1 cup small pink shrimp cooked and peeled 1/4 cup celery 1/4 cup finely chopped green onion 1/4 cup finely sliced radish 1/4 tsp Dijon mustard 1 Tbsp freshly squeezed lemon juice 1 Tbsp finely chopped parsley 1 Tbsp finely chopped chives Pinch of salt 1/4 tsp freshly ground pepper 1 cup sunflower or pea shoots 4 butter lettuce leaves 4 slices of whole grain bread

Servings 4 Print Recipe

Instructions

1. In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.

Recipe Notes

Per serving: 134 calories; 10 g protein; 2 g total fat (1 g sat. fat); 18 g total carbohydrates (3 g sugars, 4 g fiber); 244 mg sodium